Food & Drink
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Choukette’s Pastries are Light as Éclair
This article originally appeared in the November 2016 issue of Seattle magazine.
Ludovic Guillaume and Elizabeth Bastoni have brought the Paris éclair renaissance to Seattle. The couple, who recently returned stateside after living in France for 18 years, own Choukette, a 400-square-foot bakery on Western Avenue just beneath the Pike Place sky bridge, that’s dedicated exclusively to new treats created from the choux pastry dough used to make éclairs. The glass case in their tiny, bright cafe typically features 10 light and airy varieties of éclair, including chocolate (our favorite) as well as whimsical and often Northwest-inspired versions (summer’s huckleberry mascarpone was a delight). This month? Let’s just say we hope to get our pumpkin fix on. $5.90 each. Pike Place Market area, 1500 Western Ave.; 206.209.2243; Facebook, “Choukette – eclair’art”
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Restaurant Roundup: Bomb Banh Mis and Oktoberfest on the Water
Here’s what was served up recently in the Emerald City.
Knowing where to take out-of-town guests is an art form. You know the dance. How do you show Seattle off just enough that it still comes off classy? Give them a taste of what they’re missing and send them home with a pair of emerald-tinted glasses. “The Nosh with Rachel Belle” has some ideas, like…
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Mountain Bar Gets a Nutty Update
Brown & Haley introduces its first new Mountain Bar flavor in more than 50 years.
Tacoma confectioner Brown & Haley is raising the bar. Earlier this summer, the century-old candy maker rolled out a new Mountain Bar featuring rich milk chocolate and pieces of Oregon-grown hazelnuts. Developed in partnership with Oregon Hazelnut Growers, the release celebrates a crop with deep regional roots. Oregon produces 99% of the hazelnuts grown in…
Onigiri on the Rise
Japan’s iconic snack is all the rage from baseball games to Seattle boardrooms, thanks to Onigiri Sen.
Anyone who’s been lucky enough to visit Japan has almost certainly made a pit stop at a 7-Eleven—and left with enough onigiri to feed a bus full of tourists. For the uninitiated, onigiri are rice balls stuffed with seafood or veggies and often wrapped in seaweed. It’s a culinary tradition that’s endured for centuries. Samurai…